Feed52

An Improbable Taco: Lentil + Mushroom

By • May 7, 2012 • 3 Comments

0 Save

I've long been a proponent of the philosophy that anything tastes good in a taco — meat, grain, green, or fruit, so long as your primary sauce coheres the flavors, you can slap it in a warm tortilla and you've got a delicious meal. Bonus? Utensils not required. It's a personal theory, rarely vocalized, but based on what the internet tells me, widely shared. It seems that there's a veritable fleet of ambitious cooks out there, amateur and professional alike, who are determined to elevate the humble taco to an edible art form. 

And if that's the case, then Sara Forte's Asian-twist may be the star of the show. She calls out the doubters head-on — "I know. The title already has you confused and curious about what on earth I was thinking when I shoved all this stuff into a corn tortilla," her post begins. "I'm going Mexican-Asian fusion without apology." — but this herb-heavy, umami-favoring recipe speaks for itself. We've already ear-marked it for dinner tonight, all we need is the ultimate guacamole

Shitake Mushroom + Lentil Asian Tacos by Sprouted Kitchen

 

Comments (3)

Default-small
Default-small
Default-small

almost 2 years ago LLStone

I make mushroom and bean tacos / quesadillas on a regular basis. I will throw in lentils next time!

Default-small

almost 2 years ago fernetaboutit

I made these last week, they are absolutely perfect! That sauce is incredible. I made the lentil and mushroom mixture for myself and cooked up some ground beef for my husband, who does not like lentils or mushrooms. And, I topped ours with broccoli sprouts instead of micro greens. Delicious!

Screen_shot_2012-04-23_at_9.54.08_am

almost 2 years ago cassiem

Woohoo! So happy to have a real life testimonial. These babies have just been boosted to the top of my Must Make Immediately list.